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STRAWBERRY + BLACK PEPPER CRISPS

May 2, 2011

It’s the briefness of the season that makes produce like strawberries such a treat, and so easy to obsessively covet. And crisps are such a great vehicle for this spring berry.

These little mini crisps are perfect for when you don’t want to commit to having 8 servings of dessert in the house, for small dinners with friends or family. And serving them in ramekins is adorable. (Thanks to Sprouted Kitchen’s Peach + Blackberry Crumble for the inspiration on this one.)

While baking, your house will smell like the most perfect slice of buttered strawberry toast. Eating it is like spooning jam from a jar, only better, because there is the nuanced depth provided by Balsamic vinegar, the kick of black pepper and that lovely, classic crisp crust, where the almonds and the oats add texture and tooth.

Brian @ A Thought For Food-I am trying these tomorrow. I have a container of strawberries that I’ve been meaning to use and I can’t think of a better way than this recipe. The hubs will be thrilled!ReplyCancel

kankana-Looks so colorful! Would be perfect for breakfast or even for an evening light snack :)ReplyCancel

Nicole-Lovely! Strawberries are my all time favorite fruit. I’ll definitely add this to one of my spring menus.ReplyCancel

NicoleD-As always, just gorgeous! I just love the ring of strawberry around the ramekins. I am on a major strawberry kick right now and how creative to add balsamic and pepper to a crisp.ReplyCancel

Elizabeth @ Saffron Lane-You had me at the most perfect slice of buttered strawberry toast — brings me back to being 7-years-old again. These are adorable in the ramekins. Such a lovely, lovely idea.ReplyCancel

bianca-Strawberries are so delicious right now; what a perfect way to use them- i love balsamic strawberries!ReplyCancel

caitlin-i just found your blog and am love with the beautiful pictures and recipes, can’t wait to try some!ReplyCancel

Kala Kyle -The balsamic and pepper together with the strawberries are DELICIOUS! The strawberries fell apart alittle too much for my liking, however. If I made this recipe again I would use under-ripened strawberries. I served it over ice cream and would recommend anyone to do the same (so that the warm sauce from the berries melts the ice cream). YUM.ReplyCancel

Ariella-I had to make this in a hurry as we are at the tail end of strawberry season here in Israel. It was so delicious that my husband and I nearly finished off the entire recipe ourselves. Next time I am going to add even more black pepper. Delicious!ReplyCancel